Friday, June 23, 2017

Herby, Peanutty, Noodly Salad from Hugh Fearnley-Whittingstall

It's been another long week--warm and humid weather too. So I was craving something simple, fresh and cooling for dinner and I found it in Hugh Fearnley-Whittingstall's Herby, Peanutty, Herby Salad. I have been wanting to make this salad since my pal Kim made it the first week we cooked with Hugh at I Heart Cooking Clubs. Full of fresh herbs and veggies, with enough noodles (I used gluten-free brown rice noodles) and flavorful dressing to make it seem decadent, plus roasted peanuts for crunch, it was exactly what I was looking for.

Hugh says, "A bright and zingy dressing, handfuls of herbs and crunchy
peanuts pack loads of flavour into simple, easy-to-cook noodles. If you
can only find salted peanuts, rinse the salt off and pat them dry. When
it comes to the fresh herbs, the mint’s pretty much a must; the other
two are desirable but optional."

If using raw peanuts, roast on a tray in the oven (350 degrees F.) for 8–10 minutes, until golden brown. Leave to cool, then bash
lightly to break them up a bit.

For the dressing, whisk all the ingredients together in a large bowl.

Cook
the noodles according to the instructions on the packet. Drain and
rinse under the cold tap. Add to the dressing and toss until well
coated. Leave to cool completely in the dressing.

Cook the beans
and/or mangetout in a pan of lightly salted boiling water till just
tender and still a bit crunchy, 3–5 minutes for beans, 2–3 minutes for
mangetout. Drain, refresh in cold water and drain well.

Halve the cucumber lengthways and slice thinly. Finely cut the spring onions on the diagonal.

Toss
the cooled noodles with the peanuts, cucumber, spring onions, beans
and/or mangetout and herbs. Serve with soy sauce on the side, for
everyone to help themselves.

Notes/Results: This salad with its bright flavors and my favorite herbs (cilantro, Thai basil and mint) made me very happy. It goes together quickly--especially if you are lazy like me and cook the green beans, sugar snap peas and snow peas together in a large pot, lift them out with a strainer, and then use the same boiling water to cook the pasta. I also left my herbs mostly whole and used canned roasted peanuts. Rather than serve it with extra soy sauce, I liked it with extra lime. This was the perfect dinner for a humid night and I am looking forward to the leftovers for tomorrow's lunch. I will happily make this salad again.

Linking this salad up to I Heart Cooking Clubs where this week's theme is A Pinch of This, A Dash of That... Hugh
Fearnley-Whittingstall recipes featuring herbs and spices. You can see what everyone made by checking out the picture
links on the post.

I am also linking this delicious salad up to Souper Sundays, hosted here at Kahakai Kitchen. Each Sunday we feature delicious soups, salads, and sandwiches from friends around the blogosphere--please join in if you have any to share. Here's thisweek's post and linkup.

3 comments:

It's so hot here too, all we want is cool food or something not too heavy. A light salad would work well, nice one you made here. I don't think I have seen gluten free brown rice noodles here, maybe I need to check Trader Joe's.

Mahalo for visiting and for leaving a comment. I love reading them and they mean a lot!

All advertising, spam, inappropriate (or just plain rude) comments will be promptly deleted. I do appreciate your right to free speech and to your opinion but I'm not into mean, rude, or mean snarky (non-mean snarky is just fine!) ;-)

Home of Souper (Soup, Salad & Sammie) Sundays

About Me

Originally from the beautiful but rainy Pacific Northwest, I have been living in beautiful and (mostly) sunny Hawaii for the past 15 years. Foodie and Certified Health Coach--I love all things related to food and cooking. I especially like making healthy food that tastes great.

The Wonderful People Who "Follow" Me. Would Love to Have You!

Follow My Blog On Facebook

Twitter

Twitter Updates

Twitter Updates

Coming Attractions:

A Delicious Eric Ripert Dish (weekly) for IHCC

Lots of Book Tours (Reviews + Recipes Inspired by the Book) Because I'm Worth It: Wed. May 23rd, Matchmaking for Beginners: Thurs. May 31st, The Almost Sisters: Wed. June 6th, The Bar Harbor Retirement Home for Famous Writers (And Their Muses): Wed. June 13th, The Lost Vintage: Thurs. June 21st, Dead Girls: Wed. June 27th, The Garden of Blue Roses: Tues. July 3rd, When We Found Home: Fri. July 20th, The Last Thing I Told You: Wed. July 25th, America for Beginners: Wed. August 1st, The Daisy Children: Fri. August 10th, Between the Lies: Mon. Aug. 13th, Between the Lies: Wed. August 15th, Pieces of Her: Wed. August 22nd, After Nightfall: Tues. August 28th